Add salt and little bit maida to hold the veg together while deep frying.
Add turmeric powder, chilli powder, garam masala and coriander powder.
Make small balls about the size of gooseberries and deep fry.
Heat oil, add saunf, cloves, cinnamon, and bay leaves.
When they splutter, add sliced onions and wait till it turns golden brown.
Then add ginger garlic paste and green chillies.
Add vegetables like cauliflower, peas and tomatoes which are not in the veg balls.
Then add a little curd.
Add coriander powder, turmeric powder, chilli powder and little garam masala powder.
Add salt and then pour water.
When the water starts boiling add rice and salt.
Once the rice is done, add the veg balls to the biriyani and toss it evenly.
Serve with raitha.
Bawarchi of the week
Anamika Sharma is a passionate foodie, a food blogger with a background in aviation and telecom industry for a good 15 years. Her mission is to spread her love for Indian cooking to all those who think it is too difficult.